In a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt Recipe

Get ready to fall in love with Spicy Eggplant (Ogoniok), a bold and addictive dish where in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt brings a lively punch to sweet, golden-fried eggplant. This is the kind of vibrant side or appetizer that completely transforms humble eggplant into something unforgettable—equal parts tangy, spicy, and savory. Whether piled on crusty bread or offered alongside your favorite mains, Ogoniok will have everyone coming back for seconds (and maybe thirds!).

Ingredients You’ll Need

This dish is proof that the simplest ingredients, when treated right, can sing together beautifully. Each one plays a crucial role in Ogoniok’s unique medley of flavors—don’t skip or skimp, the magic is in the balance!

• Eggplant (4 ½ lbs/2 kg): Choose firm, glossy eggplants for the best texture—they’ll soak up all that spicy, tangy goodness.
• White vinegar (1/3 cup + 2 Tbsp/100 mL): Provides essential acidity and helps that signature punchy flavor bloom.
• Sea salt (1 Tbsp): Enhances all the other flavors, so don’t be shy—but remember, a little goes a long way!
• Jalapeños (2–3 medium/large, seeded and minced): The star of the heat—use more or less, depending on your spice preference.
• Garlic cloves (7 large or 10 medium, peeled and minced/pressed): Adds hearty aroma and a warming bite that pairs perfectly with the eggplant.
• Canola oil (for frying): Neutral-tasting and high-heat-friendly, ideal for frying eggplant pieces to golden perfection.

How to Make In a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt

Step 1: Cut the Eggplant

Start by cutting your eggplant into generous 1 ½ to 2-inch pieces. Don’t worry about getting them perfectly even—the variety adds rustic charm! These hearty chunks hold up beautifully when fried, creating a lovely contrast of creamy insides and lightly crisped edges.

Step 2: Fry the Eggplant

Pour canola oil into a medium-to-large pot, filling it about a third of the way. Heating it over medium-high, check readiness by dropping in a test cube of eggplant—it should immediately bubble and sizzle. Fry the eggplant in batches, making sure there’s enough oil to keep pieces mostly submerged. Fry until golden (about 15–20 minutes), then use a slotted spoon to transfer them to a colander placed over a bowl to drain. Let them rest until just barely warm.

Step 3: In a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt

This is where Ogoniok’s signature zing comes alive. In a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt. Stir well—this assertive mixture will soak into your cooked eggplant, balancing the richness of frying and adding layers of brightness and heat. Let its punchy fragrance wake up your appetite!

Step 4: Dress and Toss

Transfer the slightly cooled eggplant to a large mixing bowl. Drizzle your aromatic vinegar mixture all over, making sure each piece gleams with garlicky, spicy promise. Gently toss to combine, taking care not to crush the eggplant. You can serve it straight away for a fresher, punchier flavor, or let it rest in the fridge—the flavors deepen and marry if left to chill for a few hours or overnight.

How to Serve In a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt

Garnishes

Consider showering your Spicy Eggplant with a handful of chopped fresh herbs (parsley or cilantro both work wonderfully) and a sprinkling of flaky sea salt just before serving. These little touches can dial up the freshness and color, while highlighting the bracing flavors of the dish, which all starts when in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt.

Side Dishes

This eggplant star pairs perfectly with hearty breads—think thick slices of sourdough or a pillowy flatbread that soaks up every drop of tangy, spicy dressing. You can also serve it alongside grilled meats, simple roasted potatoes, or a mild yogurt dip that gently cools the palate while letting the bolder flavors shine.

Creative Ways to Present

Why not layer Ogoniok atop crostini or tuck it into pita for a vibrant sandwich? For something eye-catching, mound it onto a platter and top with rings of fresh jalapeño or a sprinkle of pomegranate seeds. However you arrange it, the heart of the flavor will always trace back to that moment when in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and store in the refrigerator. The flavors of this dish continue to mingle beautifully as it sits, meaning tomorrow’s Ogoniok might be even more delicious than today’s. It will keep well for up to four days.

Freezing

Although best enjoyed fresh or within a few days, you can freeze Ogoniok if you must—just note the texture may become a bit softer. Let the eggplant cool completely, then freeze in a sealed container for up to a month. Thaw gently in the fridge before serving.

Reheating

This eggplant dish is wonderful cold from the fridge, but if you prefer, gently reheat leftovers in a skillet over low heat just until warm. Don’t overdo it—the vibrancy of in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt is best when not blasted with extra heat.

FAQs

Can I use a different type of vinegar?

Absolutely! While white vinegar gives a classic sharp tang, you could try rice vinegar or apple cider vinegar for a slightly different profile. Just remember: the magic happens when in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt—so pick a vinegar that lets the garlic and jalapeño shine.

How do I tone down the spice?

If you’re spice-sensitive or serving children, simply use fewer jalapeños or swap for a milder pepper. Deseeding is essential for keeping the heat moderate. You still want that vibrant flavor from when you in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt.

Can I bake the eggplant instead of frying?

Sure! While frying gives the richest flavor and silkiest texture, you can absolutely toss the eggplant with a bit of oil and roast at 400°F until golden and tender. The core of the dish remains—bright, spicy dressing from where in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt.

Is this dish vegan and gluten-free?

It sure is! This recipe contains no animal products or gluten, making it perfect for a wide range of diets—just check that your vinegar and salt are certified gluten-free if you’re highly sensitive.

How can I use leftovers?

Ogoniok is a flavor powerhouse in sandwiches, tossed into grain bowls, or stirred through warm rice for a quick meal. Leftovers only improve as the dressing (from in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt) continues to infuse every bite.

Final Thoughts

There’s so much more to eggplant than meets the eye, and with just a handful of pantry staples, in a small bowl, combine white vinegar, minced garlic, minced jalapeños, and salt, you’ll discover why this Spicy Eggplant (Ogoniok) is destined to become your next go-to appetizer. Don’t be surprised if friends and family ask for the recipe—just smile and let them in on the secret of that irresistible dressing!

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